Who’s Behind It
Executive chef Josh Dyer and director of food and beverage Brye Ponto, The Dorian, Autograph Collection Hotels
The Dish to Eat
The Fort Macleod bison with haskap, hazelnut and pear jus
Hotel restaurants can be an afterthought in Calgary — unlike other so-called destination cities like Toronto and Vancouver, where they can garner plenty of attention, including from the Michelin Guide. But The Wilde on 27, inside The Dorian hotel, is helping to change that.
The Wilde has received many accolades, and for good reason. The combination of chef Joshua Dyer’s French-influenced Canadiana cuisine and the sleek 27th-floor dining room, inspired by literary legend Oscar Wilde, has earned this restaurant recognition from Distinguished Restaurants of North America in 2024 and 2025. Perhaps most exciting, The Dorian earned a Michelin Key last year, Calgary’s first Michelin distinction of any kind.
The menu may be French inspired, but the dishes celebrate local and seasonal Canadian ingredients. Following in Wilde’s footsteps, the restaurant’s sense of whimsy means artfully presented food that doesn’t take itself too seriously. Sustainably caught Canadian seafood, Alberta prime beef and bison from Fort Macleod grace the menu. The hotel’s third-floor patio features an herb garden and apiary used to produce The Wilde’s own honey.
The best way to try everything is by ordering the chef’s tasting menu. The restaurant’s newest chef de cuisine, Aron Auty, also recently launched a classic English Sunday Supper, with roasted meats or fish and Yorkshire pudding.
“We change with the seasons, stay with the trends, and try to be as creative as we can with the menu and the cocktails,” says director of food and beverage, Brye Ponto. “We just want to offer something unique when guests walk through the door.”
The Wilde’s wild success signals more great dining to come in Calgary.
525 5 Ave. S.W., 403-300-6633, thewilderooftop.com, @thewilderooftop